Fluffy Blueberry-Lavender Pancakes Stack

Indulge in the light, airy bliss of Fluffy Blueberry-Lavender Pancakes Stack—your new brunch favorite! These pancakes are not just fluffy; they are also bursting with juicy blueberries and a hint of lavender, adding a unique floral note that elevates them to gourmet status.

Perfectly paired with a drizzle of maple syrup and a dollop of whipped cream, this recipe brings a refreshing twist to your classic pancake morning. The lavender adds an unexpected depth, making each bite a delightful surprise. Gather your loved ones and serve these pancakes for a special occasion or a leisurely weekend breakfast!

Fluffy Blueberry-Lavender Pancakes Stack

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 320 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon dried culinary lavender
• 1 cup fresh blueberries
• Maple syrup, for serving
• Whipped cream, for serving

Instructions

1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, egg, and melted butter until smooth.
3. Combine the wet and dry ingredients until just mixed; be careful not to overmix.
4. Gently fold in the dried lavender and fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
8. Repeat with remaining batter, keeping pancakes warm in a preheated oven if necessary.
9. Stack pancakes on plates, serving warm with maple syrup and whipped cream. Sprinkle with extra blueberries if desired.

Notes

Storage: These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet before serving.

For the best flavor, use fresh blueberries; if you opt for frozen, ensure they are well-drained to avoid excess moisture in the batter. Be cautious with lavender; a little goes a long way, so start with less and adjust to taste. If you’re looking to make these pancakes dairy-free, substitute regular milk with almond or oat milk, and use a plant-based yogurt for the topping.

These pancakes can be prepared in advance and reheated in the toaster for a quick breakfast during busy days. Add a sprinkle of powdered sugar on top before serving for an extra touch of sweetness!